Description
Delicious Veggie and Cheese Stuffed Shells featuring jumbo pasta shells filled with a savory mixture of sautéed vegetables, ricotta, mozzarella, and Parmesan cheeses, baked to perfection in a flavorful marinara sauce. Perfect as a comforting vegetarian main course.
Ingredients
Scale
Pasta and Sauce
- 18-20 jumbo pasta shells
- 3 cups pasta sauce (about 24 oz)
Vegetable Filling
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, grated
- 1 medium zucchini, grated
- 1 (10 oz) package frozen chopped spinach, thawed and well-drained
Cheese and Seasonings
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 2 Tbsp chopped fresh basil, plus more for topping
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of water to a rolling boil and cook the jumbo pasta shells according to package directions. Drain and rinse with cold water to stop cooking and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add chopped onion, minced garlic, grated carrots, and grated zucchini. Sauté for about 5 minutes until tender. Stir in thawed and drained spinach and cook for an additional minute until combined.
- Prepare Filling: Transfer the sautéed vegetable mixture into a large bowl. Add ricotta cheese, 1 cup shredded mozzarella, ¼ cup grated Parmesan, chopped fresh basil, salt, and black pepper. Mix thoroughly until well combined.
- Assemble Shells: Pour pasta sauce into the bottom of a baking dish. Fill each pasta shell with about 2 heaping tablespoons of the veggie-cheese filling. Arrange the filled shells in the baking dish and sprinkle remaining mozzarella and Parmesan cheese evenly over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes, until the cheese is melted and the shells are heated through.
- Serve: Remove foil, top with additional fresh basil, serve warm, and enjoy your veggie and cheese stuffed shells.
Notes
- You can substitute frozen spinach with fresh spinach; just sauté until wilted and drain excess moisture before mixing.
- For extra flavor, add a pinch of Italian seasoning or red pepper flakes to the filling.
- If you prefer a dairy-free version, use vegan cheeses and ricotta alternatives.
- Use gluten-free pasta shells to make this recipe suitable for gluten-sensitive individuals.
- Leftovers store well refrigerated for up to 3 days and reheat in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 50 mg
